This conventional Italian sausage dish, identified domestically as “Vruaccula e Sotizzi,” is a staple in northern Calabria. The broccoli rabe absorbs the drippings from the sausages and creates an unimaginable, wealthy taste. This straightforward dish is really better than the sum of its elements!
Italian Sausage & Broccoli Rabe Recipe | Easy methods to Make Calabrian-Type Sausages
Watch the Pasta Grammar video the place we make Vruaccula e Sotizzi right here:
SAUSAGE & BROCCOLI RABE RECIPE
Makes: 3-4 servings
Cook dinner Time: 1 1/2 hours
For this recipe, you’ll need:
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4 tbsp additional virgin olive oil
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2 garlic cloves, peeled
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1 dry or recent chili pepper, chopped
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2 lbs broccoli rabe
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Salt
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4-6 gentle Italian sausages, pierced with a fork or knife
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Recent black pepper
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1/2 cup (120ml) white wine
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2 medium pots
Place 2 tbsp olive oil, the garlic cloves, and the chopped chili pepper in a pot over medium warmth. When the garlic begins to sizzle, add the broccoli rabe and canopy the pot to maintain the steam in. Decrease the warmth barely.
Let the broccoli rabe cook dinner for 20-Half-hour, or till the stems are tender. Take away the lid and stir sometimes because the broccoli rabe self-steams. Nearing completion, salt the greens to style. Flip off the warmth when performed.
Warmth the remaining olive oil in one other pot over medium/excessive warmth. Add the sausages and cook dinner, turning often, for a couple of minutes till calmly browned on all sides. Sprinkle them with salt and pepper, then add the white wine. Decrease the warmth, partially cowl the pot, and convey the liquid to a simmer.
Let the sausages simmer for 20-Half-hour, or till absolutely cooked by way of. Add the broccoli rabe and gently stir all collectively. Increase the warmth to carry the liquid to a brisk simmer and let the sausages cook dinner till a lot of the extra liquid has thickened. Serve heat.
Buon appetito!
Have some leftover sausage? Why not do that scrumptious Pasta alla Norcina recipe?
